Recipes Seafood Shellfish Scallops Creamy Bay Scallop Spaghetti 4.8 (160) 131 Reviews 35 Photos This scallop pasta dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 15, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 35 35 35 35 Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 8 ounces uncooked thick spaghetti 1 tablespoon vegetable oil 1 pound bay scallops 2 tablespoons butter 3 cloves garlic, minced 2 teaspoons grated lemon zest 1 pinch red pepper flakes ⅓ cup dry sherry 1 cup heavy cream salt and pepper to taste 1 lemon, juiced 2 tablespoons chopped Italian parsley, divided Freshly grated Parmigiano-Reggiano cheese, for serving Directions Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package. Meanwhile, heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for about 1 minute. Toss to turn. Dotdash Meredith Food Studios Add butter and stir scallops until butter melts. Stir in garlic. Dotdash Meredith Food Studios Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Dotdash Meredith Food Studios Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice. Dotdash Meredith Food Studios Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add 1/2 of the chopped parsley. Cook until pasta is heated through and tender, about 1 minute. Dotdash Meredith Food Studios Remove from heat. Garnish generously with grated cheese. Add the rest of the parsley. Serve in warm bowls. DOTDASH MEREDITH FOOD STUDIOS Editor's Note: Please note differences in ingredient amounts when following the magazine version of this recipe. I Made It Print 186 home cooks made it! Nutrition Facts (per serving) 671 Calories 34g Fat 53g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 671 % Daily Value * Total Fat 34g 43% Saturated Fat 18g 92% Cholesterol 166mg 55% Sodium 573mg 25% Total Carbohydrate 53g 19% Dietary Fiber 2g 8% Total Sugars 2g Protein 38g 76% Vitamin C 5mg 6% Calcium 118mg 9% Iron 5mg 27% Potassium 664mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.